Asian Croquettes with Sweet and Sour Sauce

Ingredients

Sauce

1/2 fresh pineapple, finely chopped

200g shitake mushrooms, finely chopped

100 preserved ginger, finely chopped

1 bunch spring onions, finely sliced

2 tbsp sesame oil

4 tbsp brown sugar

3 tbsp raspberry vinegar

1 tbsp chilli sauce

4 tbsp soy sauce

250ml chicken stock

2 tbsp cornflour

Croquettes

2 onions, finely chopped

2 cloves garlic, finely chopped

1 green chilli, deseeded and finely chopped

1 egg

400g minced meat

1 piece fresh ginger, finely chopped

1 stalk lemon grass, finely chopped

1 tsp ground cumin

1 tsp mustard powder

1 tsp ground coriander

2 tbsp fish sauce

flour to dust

80g desicated coconut

oil for deep frying

Method

1. For sauce: Heat sesame oil and sweat pineapple, mushrooms, spring onions and ginger. Add brown sugar, vinegar, chilli sauce and soy sauce. Pour over stock and reduce. Add cornflour to thicken sauce.

2. For croquettes: Mix onions, garlic, meat, egg with chopped ginger, lemon grass and spices; cumin, mustard powder, ground coriander and fish sauce. Form croquettes by rolling mixture into oval shaped balls. Dust with flour and roll in coconut. Deep fry until golden. 

reference: Asian Cookery and Insider Tips, pg 148